Flourless Chocolate Cake

A rich, fudgy, naturally gluten-free chocolate cake made with just a handful of simple ingredients — dense, decadent, and absolutely perfect for chocolate lovers. This Flourless Chocolate Cake is intensely chocolatey, beautifully moist, and has that irresistible brownie-like centre that melts in your mouth.

Because it contains no flour at all, it’s naturally gluten-free — and using dairy-free chocolate makes it completely allergy-friendly without losing any indulgence. It’s elegant enough for celebrations but easy enough for a weekday dessert.

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 8

Ingredients

• 200g dark chocolate (dairy-free)

• 100g coconut oil

• 120g coconut sugar

• 3 large eggs

• 30g cocoa powder

• Pinch of salt

Directions

1. Prepare the tin:Preheat oven to 180°C (160°C fan). Grease and line a 20cm round cake tin with baking paper.

2. Melt the chocolate:Add dark chocolate and coconut oil to a heatproof bowl. Melt using a microwave in short bursts or over a saucepan of simmering water.

3. Whisk in the sugar:Stir in the coconut sugar until dissolved into the warm chocolate mixture.

4. Add the eggs:Whisk in the eggs one at a time, mixing well after each addition. The batter should become glossy and thick.

5. Finish the batter:Sift in cocoa powder and a pinch of salt. Fold gently until smooth and fully combined.

6. Bake:Pour the batter into the prepared tin and bake for 20–25 minutes. The centre should still look slightly fudgy — this is what gives it that signature molten texture.

7. Cool:Allow the cake to cool completely in the tin before slicing for clean edges.

Keep this rich, fudgy cake in the fridge for up to four days, and serve it chilled or let it warm slightly for a softer texture. It pairs beautifully with fresh berries or a dusting of cocoa powder for a simple, elegant finish.

If you loved this, try my French Toast or for a tasty dinner check out our Lasagne

See all Desserts

What Makes This Flourless Chocolate Cake Special

This recipe relies on chocolate, eggs, and cocoa to create structure — no flour needed. The result is a dense, luxurious cake that’s naturally gluten-free and tastes like a cross between a chocolate torte and a gooey brownie.

It’s rich enough to satisfy the strongest chocolate cravings, yet simple enough for beginner bakers. With only a few ingredients, you can create a restaurant-quality dessert in under 40 minutes.

Serving Suggestions

Serve with any of the following for a beautiful finish:

• a dusting of cocoa or icing sugar

• fresh raspberries, strawberries, or cherries

• a dollop of coconut whipped cream

• a scoop of dairy-free vanilla or chocolate ice cream

For an elegant touch, add shaved dark chocolate or edible gold leaf.

Storage & Make-Ahead Tips

• Store in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days.

• For a firmer texture, chill before serving — for a gooier texture, serve at room temperature.

• This cake freezes well: wrap slices individually and store for up to 2 months.

Optional Tips & Variations

• Add 1 tsp espresso powder to intensify the chocolate flavour.

• Fold in orange zest for a chocolate-orange version.

• Top with crushed nuts or chocolate chips before baking.

• Mix in a swirl of raspberry jam before baking for a fruity twist.

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